Thanksgiving Day menu from Ruth's Chris Steak House Chef

Many restaurants in the bay area will be open this Thursday serving the traditional thanksgiving meal as well as their usual menu. George Snyder from Ruth's Chris Steak House joined us during our 9a.m. newscast and had these recipes to share with you.

Ruth's Creamed SpinachRuth's Chris Steak House

Makes 4 Servings

Ingredients

1 stick salted butter

1/4 cup all-purpose flour

2 cups milk or half & half

2 tbs chopped onion

1 bay leaf

1/4 tsp salt

1 lb fresh spinach, well cleaned and stemmed

2 tbs salted soft butter

salt & freshly ground black pepper to taste

Process for the Béchamel Sauce:

In a small saucepan, melt butter over medium heat until foamy, add flour and stir until light brown in color.

Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.

Reduce the heat and cook for five minutes, then pass through a fine strainer and reserve. The sauce will be very thick.

Process for the Spinach:

Cook spinach immersed in boiling water for one minute. Remove and refresh in iced water to cool it off.

Squeeze it until it is very dry and then purée it in a food processor. Set aside.

Just before serving, combine the sauce with the puréed spinach and cook on low heat, stirring often for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in 2 tablespoons of soft butter.

Ruth's Sweet Potato Casserole
Ruth's Chris Steak House

Makes 4 Servings

Ingredients

Crust Mixture:

3/4 cup brown sugar

1/4 cup flour

3/4 cup chopped nuts (pecans preferred)

1/4 cup melted butter

Sweet Potato Mixture:

3/4 cup sugar

1/4 tsp salt

1/4 tsp vanilla

2 cups mashed sweet potatoes 1 egg, well beaten

1/4 cup butter

Process

Combine crust mixture in mixing bowl and put to one side.

Combine sweet potato mixture ingredients in a mixing bowl in the order listed. Combine thoroughly.

Pour Sweet Potato Mixture into buttered baking dish.

Sprinkle crust mixture evenly onto surface of sweet potato mixture.

Bake for 30 minutes at 350 degrees. Allow to set for at least 30 minutes before serving.